Lentils With Eggplant And Garam Masala

---

From cooking light. Serving size: 1 1/4 c. Lentil mixture and 3/4 c. Rice. Per serving: 447 calories, 3.3 g fat, 17 g protein, 90.6 g carb, 12.4 g fiber, 0 mg cholesterol.

---

Steps

---

Heat oil in a large pot over medium-high heat.

---

Add onion and garam masala.

---

Stir / saute 3 minutes or until onion is tender.

---

Stir in tomato , turmeric , ginger , garlic , and eggplant.

---

Stir / saute 7 minutes or until eggplant is tender.

---

Add water , lentils , salt , and bay leaves.

---

Bring to a boil.

---

Cover , lower heat , and simmer 15 minutes.

---

Stir in zucchini.

---

Bring to a boil.

---

Lower heat , and simmer 10 minutes or until zucchini is tender.

---

Discard bay leaves.

---

Serve over rice.

---

Ingredients

---

olive oil, onion, garam masala, chopped tomato, ground turmeric, fresh ginger, garlic cloves, eggplant, water, dried lentils, salt, bay leaves, zucchini, cooked basmati rice